Brined & Roasted Chicken
- 1 whole chicken, giblets removed, rinsed
Brine:
- 2 quarts cold water
- 1/2 cup sugar
- 2 tablespoons salt
- 2 tablespoons garlic salt
- 1 tablespoon celery salt
- 1 tablespoon white pepper 1 tablespoon dry thyme1 ounce onion powder
Mirepoix (diced vegetables cooked for a long time on low heat without browning):
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- Fresh thyme and parsley sprigs
- 1 cup cold butter
- Olive oil for basting
- Salt and pepper to taste